Roasted Tofu recipe

Dark soy sauce is my favourite marinade for tofu as it adds drama to this pale and sometimes unloved ingredient. I make this during the week when I don’t have time to marinate for longer than a few minutes. The dark soy sauce works its magic immediately and the tofu comes out of the oven sticky, savoury and delicious.

I use Tofoo or Cauldron tofu but any firm tofu will work. For the chilli sauce I use Korean gochujang paste, which I mix with a tablespoon of water as it comes out of the tub practically solid. When I don’t have gochujang I use sriracha or sweet chilli sauce. The type of chilli sauce doesn’t matter as the soy sauce is the workhorse here.

The roasted tofu goes well with rice or noodles. In the picture I’ve paired it with Pad Thai made from a Taste Thai meal kit. I’ve recently started making Pad Thai from scratch (there’s room for improvement) but I grab these meal kits when they’re reduced as they’re good for midweek dinners.